Artichoke Stukku
photo by AmandaInOz
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
4 jars
ingredients
- 1 kg artichoke hearts in brine
- 1 lemon
- 1⁄2 cup olive oil
- marjoram
- parsley
- 2 garlic cloves
- salt and pepper
directions
- Place in a processor and blend until you have a thick puree.
- fill sterilized jars.
- Process as you would for canning by immersing completely in a deep pot of boiling water and boiling for 10 minutes.
- These keep up to 3 months in a refrigerator or freeze in portions.
- As a sauce: add some parmesan cheese when adding to pasta.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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